Why Does Bread Need A DNA Changing Additive?
By JENNY ARCHER
@bookbar (1609)
Sudbury, England
October 15, 2015 9:45am CST
The European Union, the UK, China, Canada and Brazil all forbid the use of the additive in baking, but this is still allowed in the US, so what is this potential, cell killer added to Baking goods?...Potassium Bromate, added to flour, to speed up the process and whiten the goods.
However, in the US, the FDA approves its use up to 75 parts per million in flour, butmanufacturers must list the ingredient on food labels.
Researchers in Japan have found that Lab animals exposed to the chemical, have developed both benign and malignant tumours, as have tests done on, out of body human cells.
"Manufacturers say that the baking process converts potassium bromate into a salt, potassium bromide".... but if ingredients aren’t mixed at the correct ratios, or aren’t cooked properly, then the problem remains, as added.
Environmental Working Group (EWG) have found a few finished products that still contain this ingredient, unnecessary and banned ingredient here in the UK...
10 people like this
10 responses
@inertia4 (27978)
• United States
15 Oct 15
I am convinced that here in america, they want us to die young. They don't want people living longer that the age of social security eligibility. If we die before 65, they will save a fortune. Everything we eat in this country is chemically induced.
2 people like this
@LadyDuck (502208)
• Italy
15 Oct 15
I cannot still understand how it is that the FDA continues to approve dangerous additives. I usually bake my bread, but when I buy the bread I carefully check the ingredients. Always too many, as the bread should only be made with flour, water, salt and yest.
3 people like this
@boiboing (13147)
• Northampton, England
15 Oct 15
There's a lot of junk in American food. This is a long way off being the worst. And as you say, nothing for the rest of the world to worry about. Also keep in mind that 75 ppm on flour weight is seriously tiny - those rats probably ate their own body weight in bromate to get the tumours. In Europe we mostly use soya flour for bleaching white bread.
2 people like this
@bookbar (1609)
• Sudbury, England
15 Oct 15
@boingboing...I don't think bleaching is the producers primary concern, but the speed it oxidises flour for rapid processing..as in @owlwings comment....and 'seriously tiny' becomes " seriously huge" over a lifetime of consuming our 'Daily Bread'... @Wordazza I wouldn't assume anything, in the world of Commerce, just replace one toxic substance with another, is the name of the game,until you're found out!
1 person likes this
@jstory07 (148720)
• Roseburg, Oregon
16 Oct 15
We need to get rid of all of the ingredients in everything so people will be in better health,
@ElizabethWallace (12069)
• United States
16 Oct 15
The answer to your question is a common one, greed.
1 person likes this
@bookbar (1609)
• Sudbury, England
16 Oct 15
@ElizabethWallace...Concise as ever...hello Elizabeth, how are you?
